June 21, 2010

Quinoa Mango Salad


Happy Summer Solstice! Today is the first official day of Summer 2010 and it definitely feels like it. It's going to be another scorching week in NYC!

As much as I love to cook, I don't love sweating in my tiny kitchen when I could be outside enjoying the beautiful weather. So to prepare for the week, I made a large batch of this Quinoa Mango Salad that’s great for either lunch or dinner. It’s light and refreshing, and works perfectly as a main course or a side dish.

For information on Quinoa, including how to prepare it, check out my previous post about the delicious high protein gluten free grain.

Quinoa Mango Salad
makes 4 main or 6 side servings

1 cup Quinoa
2 cups Water
2 Mangoes, peeled & diced
1 large Shallot, finely minced
1 cup chopped fresh Cilantro
1/2 cup chopped fresh Mint
2 Red Bell Peppers, seeded & diced
1 large Cucumber, peeled, seeded & diced
2 ears of fresh sweet Corn, shucked
1/4 cup fresh lime juice
1/4 cup fresh lemon juice

Prepare the quinoa and set aside to cool completely. Prepare the remaining ingredients, cut the kernels off the corn cobs and set aside.
Once the quinoa is cooled, toss with the remaining ingredients and refrigerate until you're ready to devour.

I love to serve this salad over a large bed of arugula or mesculan greens for a complete meal. Enjoy!

Do you have any summer salad recipes you'd love to share? Please leave a comment with a link! I'm always looking for new ideas :)

5 comments :

  1. I never think to pair quinoa with fruit, or eat it for breakfast like many do...but I think I need to get on the bandwagon and give it a try!

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  2. That is a GORGEOUS salad Erica!! Wow!! I'm So impressed!!

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  3. This looks fantastic. I made a black bean and mango salad last night, and it was so good I devoured the leftovers for breakfast with some avocado :)

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  4. Thanks so much ladies!

    Valerie- that sounds delicious! I love when I make something so good that I must eat the leftovers right away :)

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